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Braised Short Ribs with Garlic Mashed Potatoes & Grilled Asparagus recipe, Just Eats with Chef JJ Ep. 535

Source: Powerhouse Productions / CLEO TV


  • 2 tablespoons olive oil
  • 5 pounds bone-in short ribs, at least 11⁄2 inches thick
  • Kosher salt and freshly ground pepper, to taste
  • 2 large heads garlic, halved crosswise
  • 1 medium onion (about 10 ounces), chopped
  • 4 ribs celery (about 8 ounces, chopped
  • 2 medium carrots (about 6 ounces), chopped
  • 3 tablespoons tomato paste
  • 2 cups dry red wine (about half a bottle)
  • 2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken
  • stock will work in a pinch), plus more as needed
  • 4 sprigs thyme
  • 1 cup parsley, coarsely chopped
  • 1⁄2 cup finely chopped chives
  • 1 tablespoon finely grated lemon zest
  • 3 pounds Idaho potatoes, peeled
  • 8 cloves garlic, peeled
  • 3⁄4 cup hot heavy cream
  • Salt and freshly ground black pepper
  • 8 tablespoons, or 1 stick unsalted butter, softened
  • 11⁄2 to 2 pounds large asparagus
  • Salt and freshly ground black pepper to taste
  • Olive oil as needed, about 1-2 tablespoons


  1. Preheat an oven to 275 degrees Fahrenheit. Add the olive oil to a large Dutch oven and set over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  2. Pour off all but 2 tablespoons of remaining fat, leaving the browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add the onion, celery and carrots and season with salt and pepper. Stir to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add the tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  3. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer for 2 to 3 minutes, just to reduce a bit. Stir in the beef stock along with the thyme. Using tongs, return the short ribs to the pot, along with any juices that have accumulated, nestling them so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 31⁄2 to 4 hours.
  5. Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside your Garlic Mashed Potatoes.

For Garlic Mashed Potatoes

  1. Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
  2. Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot cream, season to taste with salt and pepper and add the butter.
  3. Serve while hot.

For Grilled Asparagus

  1. Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  2. To grill the asparagus, toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
  3. Drizzle with olive oil and serve.